Spicy Peruvian Roast Chicken with Sweet Potatoes & Cilantro-Feta Salsa

Directions

1. Preheat the oven to 425°F. Line a baking sheet with aluminum foil and set aside.
2. Wash and dry all produce, then cut the sweet potatoes into 1/2-inch rounds.
3. Toss the potato rounds with a bit of oil, salt, and pepper, then spread them in a single layer on the baking sheet on the lower rack.
4. Roast the potatoes for 20–25 minutes, turning halfway through, until tender.
5. Meanwhile, squeeze half of the lime into a bowl and set aside the remaining lime for later use.
6. In that same bowl, whisk in minced garlic, oil, sugar, and the spices to form the spice paste.
7. Heat a skillet over medium-high heat and pat the chicken thighs dry. Toss them in the spice paste to coat equally.
8. When the skillet is hot, add a thin layer of oil, then sear the chicken on one side until browned, about 4–5 minutes. Turn and cook about 1 minute more, then remove from heat.
9. Transfer the skillet to the upper oven rack and roast until the chicken is cooked through, about 10 minutes.
10. In a separate small bowl, juice the remaining lime and add minced jalapeño (seeds removed and ribs discarded). Add cilantro leaves, then crumble in feta and mix with a little oil, sugar, cumin, and salt to make the salsa.
11. To finish, assemble: divide the roasted sweet potatoes and chicken on plates, spoon the cilantro-feta salsa over the chicken, and serve.